Title: Roasted chestnuts, butternuts, fennel and onions
 Categories: Vegetables, Canadian, Jw
      Yield: 8 Servings
 
    1/2 lb Fresh chestnuts
    1/3 c  Unsalted butter
    1/2 c  Chicken stock
      1 c  Carrots; sliced
    1/2    Celery root; peeled, sliced
           -into 1/2" pieces
           Salt to taste
           Fresh ground black pepper
      3    Sprigs fresh thyme
     16    Pearl onions
      1 ts Sugar
    1/2    Fennel bulb; thinly sliced
    1/4 c  Butternut halves
 
  With a sharp knife, make a small X-shaped incision through the shell
  on the bottom of each chestnut. Cook in boiling water for 3-4 min.
  Drain and peel. Over med. heat, melt 2 tb butter in large saute pan.
  Add chestnuts, shaking pan to coat with butter. Add chicken stock;
  bring to a boil. Transfer pan to a pre-heated 400 deg oven and bake
  uncovered, basting frequently, until almost all the liquid is
  absorbed and the chestnuts tender, about 20-25 min. Set aside.
  
  Cut 2 large squares of aluminum foil. Place carrots in the centre of
  one and the celery root in the other. Salt and pepper. Add thyme and
  1 tb butter to each; seal tightly, place on a baking sheet and bake
  40 min until tender and slightly carmelized. Remove veg from foil,
  discard the thyme and set aside to cool.
  
  Make an X incision in the base of each onion. Bring a small saucepan
  of water to a boil and add onions. Cook 1 min; drain and rince in
  cold water. Peel onions, trimming any roots. Transfer to a large
  saucepan; sprinkle with sugar, salt and pepper. Cover and cook over
  low heat for 20 min shaking the pan occasionally. When tender add
  fennel; continue to cook until fennel tender. Add butternuts,
  chestnuts, carrots and celery root. Gently re-heat, stirring
  carefully. Correct the seasonings.
  
  From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
  of Canadian Cuisine. Posted by Jim Weller.